Sharing the best prices on groceries and other stuff in the Sacramento region.

August 25, 2010

So much chicken, so few recipes. To remedy that problem, recipe researcher Sheila Kern went to the Shop Cheap Kitchen and came out with 5 different ways to prepare chicken. Whole chicken is on sale this week at Safeway for 79-cents a pound; parts are a good buy, too at Raley's. We also have recipes that include grapes (on sale at Save Mart) and avocado (great price at Henry's). Enjoy

Heat oil in a large Dutch oven or other large pot over medium high heat.

On a plate, mix flour, salt and pepper. Pat chicken pieces dry with paper towels. Dredge skin side of chicken in flour then place flour side down in preheated pan. Season non-floured side of chicken with salt and pepper. If chicken does not all fit in one layer, work in two batches. Saute chicken for 3-4 minutes until browned on one side.

Meanwhile, slice onion into 1/4-inch pieces and crush garlic with the back of a chef's knife. Flip chicken over and add onion and garlic to pan, tucking down between chicken pieces. Saute for about 3 minutes until onion start to soften.

Peel 1/2 of lemon with a vegetable peeler. Use a sharp knife to cut lemon into strips 1/8th inch thick. Cut tomatoes into a large dice. Add lemon strips, olives, tomatoes and thyme to the pot with the chicken, tucking ingredients in between the chicken pieces. Add the wine to the pot making sure it comes about half way up the chicken without submerging it completely. Bring the flame to high to bring the wine to a boil. Season liquid with a bit of extra salt and pepper. Reduce heat to medium, cover pot with a lid and braise chicken for about 15-20 minutes, depending on the size of the chicken pieces, until cooked through. Remove from heat. Taste liquid for seasoning and adjust with salt and pepper if necessary. Serve chicken with the braising liquid and bread to sop it up.

Reserve chicken neck and giblets for other uses, if desired. Rinse chicken and pat dry. With a sharp knife, cut small slits in skin over breasts, thighs, and meaty part of wings. Push small amounts of butter mixture through slits between skin and flesh, using about 3/4 of the butter mixture and dividing it evenly among chicken quarters.

Melt remaining butter mixture over low heat and stir in wine. Remove from heat. Arrange chicken quarters, skin side down, on a rack in a broiler pan.

Broil 6 to 8 inches below heat for 15 minutes, brushing several times with butter mixÂ¬ture. Turn chicken over and continue to broil, brushing occasionally with butter mixture, until meat near thighbone is no longer pink when slashed (15 to 20 more minutes).

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Process the grapes and sugar in a food processor or blender for 2 to 3 minutes, until the sugar is completely dissolved and the grape skins are pulverized. Press the mixture through a fine-mesh sieve and discard the solids. Stir the grape puree with the lemon juice and freeze the mixture in an ice-cream maker according to the manufacturer's instructions.

Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.

TIP: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool. MAKE AHEAD TIP: The dressing will keep, covered, in the refrigerator for up to 1 day.

Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.

Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.

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About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at pdinsmore@sacbee.com